Parmesan Edamame

Parmesan Edamame

From Stonesoup
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This is really more of an idea than an actual recipe. I usually make these for Fergal (and me!) to snack on while I get dinner ready.

Enough for: 1-2 as a snack
Takes: 5 minutes
1-2 handfuls frozen edamame
1 handful grated parmesan

1. Bring a small pot of water to the boil (I usually use the kettle).

2. Add edamame straight from the freezer. Simmer for 2 minutes.

3. Drain and pop in a serving dish (if you want them to cool down quickly for small hungry mouths run under the cold tap for a bit).

4. Remove edamame from their pods and discard pods. Sprinkle with parmesan and enjoy!

Variations

different veg / no edamame – broad beans are great (remove from the pods, simmer 2 mins and peel papery skins before eating). Or try parmesan peas (I just heat in a pan with a little butter until no longer frozen).

dairy-free / vegan – serve edamame with sea salt flakes instead of the parmesan.

more substantial – you can use the podded edamame anywhere you’d normally use frozen peas such as in soups or salads or fried rice. But since they’re a bit labour intensive I just stick to using them as a snack.

herby – add a few torn mint or basil leaves.

short on attention span – I often just cover the frozen edamame with boiling water from the kettle and leave to stand while I do other things.